Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and golden-brown.
While the potatoes roast, heat a non-stick skillet over medium heat and cook the turkey bacon until it reaches your desired crispiness, then chop into bite-sized pieces.
In the same skillet, add the remaining oil and sauté the fresh spinach until just wilted, then remove and set aside with the bacon.
Whisk the whole eggs and egg whites together in a small bowl until well combined.
Wipe the skillet clean if needed, pour in the egg mixture, and cook over medium-low heat until the edges are set.
Place the cooked turkey bacon and spinach on one half of the eggs, fold the other half over, and cook for another minute until the center is firm.
Serve the omelet alongside the roasted sweet potatoes for a complete, nutrient-dense breakfast.